Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

Agriculture, Dairy Science, Food Science +12

Milk, cream and evaporated milk. Determination of the total solids content (Reference method). Revision of Provisional IDF Standard 21A:1982

G. Steiger, R. Martens · Bulletin. International Dairy Federation · 1986 · 472 citations

Agriculture, Dairy Science, Nutrition +13

Relations between cheese flavour and chemical composition

Gerda Urbach · International Dairy Journal · 1993 · 275 citations

Agriculture, Dairy Science, Food Science +14

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Wim Engels, R. Dekker, Catrienus de Jong et al. · International Dairy Journal · 1997 · 265 citations

Agriculture, Dairy Science, Food Science +17

Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography

Giuseppe Zeppa, Lorenza Conterno, Vincenzo Gerbi · Journal of Agricultural and Food Chemistry · 2001 · 257 citations

Agriculture, Biochemistry, Food Science +17